The restaurant industry is flourishing, however, rising property and labor costs have created a need for automation. With 80% of restaurateurs turning to tech to help them run their business efficiently, why has the old way of doing things still stuck around?  The answer?  Only a handful of companies are offering tools for inventory, ordering, and scheduling. These platforms lack a fundamental customer understanding, that has led to expensive subscriptions, limited utility, lackluster design and the absence of integration across a variety of single-task software systems. As a result, pen and paper operations prevail among most if not all of these everyday operations. Human error is constant, resulting in over/under ordering, time-consuming processes, and mistakes in scheduling.

Suppliers rely on sales reps to communicate with accounts. Both bars and restaurants trust the sales reps to showcase a full view of the products their company has to offer, as well as communicate deals and specials that may help strengthen relationships while saving them money. This is not always the case as reps often forget deals and specials and establishments often forget to order items.  In addition, up and coming brands struggle to advertise to their target market using traditional avenues and often struggle to on-board new accounts. What does this mean?  Establishments are regularly over paying for products, while distribution and supply (brands) companies are missing out on ways to increase their sales due to lack of exposure.  Lastly, we believe new brands are shut out of the market entirely because they aren't able to expeditiously scale and penetrate the monopolistic three tier system.

What do Google, Facebook, Snapchat, Tinder, Alibaba and Uber have in common, besides soaring market share?  They are all platforms.  Platform businesses generate value by using technology to facilitate exchanges between groups.  

To the contrary, linear businesses generally grow by adding staff or physical assets (or both).  But physical assets and employees don't scale well.  Networks do. Platforms require much less capital expenditure to be successful at scale and eliminate the marginal cost of production by focusing on facilitating connections.

Uber doesn't own and operate a fleet of taxis, Alibaba doesn't own factories that produce the goods it makes available online, Google doesn't create the Web pages it indexes, and YouTube doesn't create the millions of videos it hosts.  By focusing on creating an ecosystem that better connects Restaurants, Bars, Suppliers, and Distributors, KÉXY holds a distinct advantage over it's "product only" minded competitors.

- Excerpts taken from Modern Monopolies, 2016

KÉXY's proprietary algorithms measure both prior and present product consumption, which over time will eliminate the need to do inventory.

Our technology was built for both Front and Back of the Houses and provides notification alerts when you are about to run out of a particular product.  This key functionality makes ordering from your vendors as simple as clicking a button.

Our Green, Yellow, Red notification system will alert you when under pouring, over pouring, or possible theft is occurring, so that you can address it immediately.

Restaurants and bars can compare two or more distributors or suppliers based on their rating, pricing, overall experience, etc.      A good supplier or distributor will have a respectable rating which will attract more customers to buy their goods.